What You Need to Know
This technique involves heating the parmesan cheese and cream to a specific temperature, then slowly cooling them while whisking to create a stable emulsion. The key variables are temperature, pH, and the ratio of cheese to cream.
This technique is unique to Italian cuisine and is often used as a topping for dishes like pasta and risotto.
Steps
- 1.
Risotto alla Parmigiana (Lombardy, Italy): Provides the final creamy enrichment and binding agent
- 2.
Pasta al Forno (Emilia-Romagna, Italy): Creates the velvety sauce layer between pasta sheets
- 3.
Modernist Pumpkin Soup (Global contemporary cuisine): Adds umami depth and stabilizes the emulsion
The Science
Primary Reaction
emulsification